Carbon (CO2)-Footprints bei der Primärerzeugung von Lebensmitteln tierischer Herkunft: Datenbasis und Reduzierungspotentiale

There are increasing efforts worldwide to determine the origin of emissions resulting from human activities and to identify, apply and exploit reduction potentials. Low emissions are generally the result of increased efficiency in resource utilisation, an aspect which has many advantages and also applies to the production of food of animal origin. This review attempts to present the most important factors in agricultural primary production along the food chain i.e. soil, plant production (harvesting, conservation) industrial feed production, and livestock (management of excreta), resulting in climate-related emissions (carbon dioxide (CO2), methane (CH4), laughing gas (N2O)) and possible influencing factors. A number of factors (e.g. species or type of production, animal performance and reference base) must also be considered when taking into account the greenhouse gas potential of the various gases to derive so-called carbon footprints (CF) and for the comparison of calculated values. All things considered, it was found that over 50% of the CF in ruminant-based production (milk, meat) came from methane and that performance level had a large influence on the calculated CF. Possible reduction potential and areas requiring further research are identified. It appear that improved efficiency is especially sustainable through plant and animal breeding. In summary, producing food of animal origin is a very complex process and selective consideration, i.e. focussing on single factors, does not provide an assessment that reflects the complexity of the subjects.